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Robert Sapolsky Doesn’t Believe in Free Will. (But Feel Free to Disagree.)
Shedding the concept “completely strikes at our sense of identity and autonomy,” the Stanford biologist and neurologist argues. It might also be liberating.
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Deer Are Everywhere, but We Barely Know Them
A decade-old research project in Pennsylvania has been revealing the secret lives of familiar woodland mammals.
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The Salmon on Your Plate Has a Troubling Cost. These Farms Offer Hope.
Land-based aquaculture is still coming into its own, but it stands to upend an industry plagued by environmental concerns.
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As the Strike Wears On, Actors Return to Restaurants
The Hollywood cliché of performers working as servers in restaurants is back.
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The Best Restaurants in New Orleans
There’s plenty of great Creole and Cajun food, of course, but also outstanding Vietnamese, Indian and Trinbagonian cuisine.
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A Deep-Fried Pho Sparks Scandal at the State Fair of Texas
A debate over who gets credit for inventing a dish proliferates on and off the Dallas fairgrounds.
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Wawa pizza tastes like cheese-topped cardboard. So why does it exist?
Do-everything Wawa has introduced pizza pies to its dinner menu, but these pies have zero personality.
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5 acorn squash recipes, including soup, tostadas and cookies
Acorn squash is a beautiful, versatile vegetable that shines in mains, sides and even desserts.
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How to pick the right laundry detergent (hint: it might not be pods)
‘Everything gets out something, but nothing gets out everything’: How to navigate the ingredients, dosing instructions and more.
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How to adapt recipes for the air fryer
With these tips, you can successfully convert many recipes for the air fryer.